2025 Harvest Reflections: A Season Full of Surprises
- Caitlyn Peck
- Nov 11, 2025
- 3 min read
Every vintage tells a story, and 2025’s has had a few plot twists. Between record-warm early summer days, a tornado touchdown less than a mile from the vineyard, and a first frost that arrived late in October, this season reminded us just how unpredictable farming in the Finger Lakes can be.
The Season at a Glance
Bud swell began mid-April on cold-hardy Marechal Foch, with the first official budbreak observed on April 26. Rootstock blooms appeared by June 11, followed closely by Geneva Red, Petite Jewel, and La Crescent on June 12. Agria marked the start of veraison on July 14, and by mid-August, most of our German PIWIs were halfway through color change.
The region accumulated 2664 GDD (base 50°F) — right around the long-term Finger Lakes average of 2700. September and October brought near-perfect ripening conditions with warm days, cool nights, and low humidity. Some growers even hung fruit into early November before the first frost hit October 26–27 (overnight lows 22–28°F). The season officially shifted when the first snowfall dusted the nursery on November 10.
By the Numbers: 2025 Harvest Summary
Variety | Harvest Date | Yield (lbs) | °Brix | pH | TA (g/L) | Notes |
Aligoté | 10/15 | 141.30 | 21 | 3.46 | 7.0 | Fermented with ICV Opale 2.0 yeast |
Teroldego | 10/16 | 20 | 22.5 | 3.22 | 9.9 | Fermented with ICV OKAY yeast |
NY Muscat | 8/29 | 10.5 | 16.5 | 3.25 | 7.1 | Aromatic, rosewater, talcum, tangerine – true Muscat traits |
Muscaris | 9/5 | 19 | 17 | 3.09 | 11.0 | Muscat-like aroma, fresh pineapple |
Helios | 9/8 | 304 | 20.5 | 3.14 | 7.7 | Reminiscent of Sauvignon Blanc & Riesling; herbaceous |
Johanniter | 9/17 | 238 | 21.5 | 3.25 | 8.1 | Viognier-like; rich, textured, notes of tangerine, melon, and pear |
Monarch | 9/30 | 181.95 | 20 | 3.18 | 9.2 | Fermented with ICV OKAY yeast |
Friulano | 9/30 | 223.25 | 23 | 3.20 | 9.0 | Fermented with ICV Opale 2.0 yeast |
Bianca | 9/22 | 41.4 | 21.5 | 3.14 | 12.1 | Fermented with ICV Opale 2.0 yeast |
Orion | 9/19 | 11 | 20.5 | 3.13 | 8.5 | Fermented with ICV Opale 2.0 yeast |
NY06 | 10/08 | 1214.75 | 17 | 3.28 | 8.2 | Balanced acids, bright aromatics |
White Field Blend | 10/1 | 247.4 | 22.0 | 3.28 | 9.2 | 6-day ferment (Opale 2.0 + Alpha ML) |
Red Field Blend | 10/2 &10/15 | 794.25 | 22.0 | 3.40 | 9.5 | 11-day ferment (ICV OKAY + Alpha & Beta ML) |
Season Totals & Averages:
Total Fruit Harvested: 3516.8lbs
Average °Brix: 20.8
Average pH: 3.24
Average TA: 8.96 g/L
Earliest Pick: NY Muscat (8/29)
Last Pick: Teroldego (10/16)
Quick Takeaways
Highest Brix: Friulano (23.0 °Bx)
Lowest pH (most acidic): Muscaris (3.09)
Highest TA: Bianca (12.1 g/L)
Largest yield: NY06 (1,214.75 lbs)
Smallest lot: Orion (11 lbs)
Resilience in the Rows
When a tornado grazes your fields in July, it tests more than trellis lines. The storm missed by about a mile, sparing the vines but leaving a lasting reminder of how quickly conditions can shift. Events like that reinforce why we do what we do — monitoring small lots across multiple varieties to understand how each performs under real-world stress. These data-driven micro-harvests help us refine clone and rootstock combinations, improve vineyard recommendations, and strengthen the foundation for a more sustainable Finger Lakes future.
Looking Ahead
As we wrap up digging the nursery before Thanksgiving, planning for 2026 is already underway. Expect more PIWI trials, refined rootstock pairings, and continued collaboration with growers who share our passion for research and resilience.
Rooted in the Finger Lakes.
Nurtured by Family. Shaped by Science.
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